Domaine Grosbois is a 9h Domaine run by two brothers, Nicolas and Sylvain.
Their family vineyard is located at a place called “The Pressoir” Panzoult in the Chinon appellation in the heart of the Loire Valley. Nicolas arrived at the family estate in 2008, after spending 10 years as a “flying winemaker” and having spent time in New Zealand, Australia, Chile and Oregon. After his time abroad, Nicolas strongly believes in not vinifying and ageing in wood, choosing concrete instead to preserve the freshness and vitality. No old oak has been used since 2015. Sylvain similarly spent time abroad in Chile, Oregon working for Domaine Drouhin and Australia.
The vinification changes a little every year depending on what the harvest gives you, Nicolas says, like a chef in the kitchen, you must react. The Cuisine de ma mère comes from their young vines from clay and sand and is designed for early drinking. The grapes are destemmed and undergo a 5-day skin maceration, fermented in concrete and then aged in concrete.
Designed for food-friendly drinking in its flush of youth, this wine nevertheless shows pleasingly complex savoury feral notes on the nose alongside plush dark brambles. The palate is mid-bodied and just as layered, with lots of juicy ripe dark fruit wrapped around a meaty core, leading to a herbal finish. Perfect with light meat dishes and salads. Bags of juice here for the money.
Violet-scented with a whiff of green bell pepper and a delightful juiciness in the mouth.
Grapes: Cabernet Franc
Pair with such dishes as Chicken, Roast Chicken, Barbecues